Garlic Butter Clams and Prawn Skillet with White Wine Step-by-step instructions

Before you start

Before cooking, gather all the ingredients and have them ready at the stove. Halve the cherry tomatoes, mince the garlic, and chop the parsley, keeping a small portion aside for garnish. Grate the Picorino Romano on a box grater into a light, fluffy pile. Scrub the clams under cold water and discard any that are open or cracked.

Soak the clams in cold water for 10 minutes to purge sand, then lift them out and pat dry. Pat the prawns dry with paper towels and season lightly with salt if desired. Measure the white wine and have the lemon juiced. Preheat the cast iron skillet over medium-high heat so it’s ready when you start.

Instructions

Prep and Sear

1. 1Prep the Aromatics and Cheese
   Halve the Ruby Cherry Tomatoes. Mince the garlic cloves finely. Chop the fresh flat leaf parsley, separating a small handful for garnish. Grate the aged Picorino Romano Cheese on a box grater into a fluffy pile.
   Look for Tomatoes are halved, garlic is minced, parsley is chopped, and cheese is grated.
   Tip Keep the parsley garnish separate from the cheese so each keeps its texture.
2. 2Soak the Clams
   Place the scrubbed manila clams in a bowl of cold water for 10 minutes to purge any sand. Lift them out with your hands rather than pouring, leaving the grit behind. Pat dry.
   Look for The clams are clean and ready to cook.
   Tip Discard any clams that are open and do not close when tapped.

The tomatoes are halved, garlic is minced, parsley is chopped, and the cheese is grated. The clams are soaked and cleaned. The prawns are seared in foaming butter until golden on both sides and just cooked through, then set aside.

The skillet is hot and ready for the aromatics. The kitchen smells of garlic and butter, and the prawns are a beautiful pink-orange color.

Build the Sauce and Steam Shellfish

3. 3Sear the Prawns
   Heat a large cast iron skillet over medium-high heat. Add the butter and garlic herb butter. When the butter is foaming, add the prawns in a single layer. Sear for 2 minutes until the bottoms turn pink and golden, then flip and sear 1 minute more. Remove the prawns to a plate, leaving the butter in the pan.
   Look for The prawns are pink and opaque on the outside, with a golden sear.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not crowd the pan; cook in batches if needed.
4. 4Sauté Tomatoes and Garlic
   In the same skillet, add the halved cherry tomatoes and minced garlic. Sauté for 2 minutes until the tomatoes soften and the garlic is fragrant, scraping up any browned bits from the bottom.
   Look for The tomatoes begin to burst and release their juices.
   Tip Stir constantly to prevent the garlic from burning.
5. 5Add Wine and Clams
   Pour in the white wine, scraping the bottom of the skillet to release the fond. Arrange the clams in the pan, nestling them into the liquid. Cover the skillet and cook for 5 to 7 minutes, until the clams have opened.
   Look for The clams open wide and the sauce is bubbling.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Shake the pan occasionally to help the clams cook evenly.
6. 6Return Prawns to the Pan
   Return the seared prawns to the skillet, nestling them among the clams. Cook for 1 to 2 minutes, until the prawns are heated through and the internal temperature reaches 145°F (63°C).
   Look for The prawns are pink and firm, and the sauce is glossy.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Do not overcook; the prawns should be just cooked through.

The tomatoes have softened and the garlic is fragrant. The white wine has been added and is bubbling, releasing the browned bits from the bottom of the pan. The clams are nestled in the liquid and covered, steaming until their shells pop open. The sauce is slightly reduced and aromatic. The clams are juicy and briny, and the prawns are waiting to be returned.

Finish and Serve

7. 7Finish with Lemon and Cheese
   Remove the skillet from the heat. Squeeze the fresh lemon juice over the seafood. Sprinkle with the grated Picorino Romano and the reserved chopped parsley. Toss gently to coat everything in the buttery sauce.
   Look for The cheese melts into the sauce and the parsley adds fresh color.
   Tip Add the cheese off the heat so it doesn’t clump.
8. 8Serve the Skillet
   Lift a glistening butter-basted prawn or a clam from the pan and place on a serving platter. Spoon the remaining sauce, tomatoes, and cheese over the top. Serve immediately with crusty bread or over pasta, if desired.
   Look for The dish is glossy and fragrant, ready to serve.
   Tip Use a slotted spoon for the seafood, then pour the sauce over.

The prawns are back in the pan and heated through. The lemon juice, grated cheese, and parsley are added off the heat, creating a glossy, emulsified sauce. The cheese melts into the liquid, and the parsley adds a fresh, green contrast. The dish is ready to be lifted from the pan—glistening, fragrant, and full of color.

Common mistakes

One common mistake is overcooking the prawns, which turns them rubbery. Sear them just until they’re pink and opaque, then remove them from the pan—they’ll finish cooking when returned to the sauce. Another pitfall is using a pan that’s not hot enough, which causes the prawns to steam instead of sear.

Make sure the skillet is ripping hot before adding the butter. Also, avoid overcrowding the pan; if necessary, cook the prawns in batches. When adding the wine, scrape the bottom to release the browned bits—this is where the flavor lives. Finally, don’t skip the lemon—it balances the richness and brightens the whole dish.

How to tell it’s done

The dish is done when the clams have opened wide and the prawns are pink, firm, and cooked through. To ensure the prawns are safe, insert an instant-read thermometer into the thickest part—it should read at least 145°F (63°C). The clams are done when their shells have popped open; discard any that remain closed.

The sauce should be glossy and slightly reduced, with the tomatoes softened and the cheese melted. Taste the sauce and adjust with salt and pepper if needed, but remember the cheese is salty. Serve immediately while the seafood is hot and the sauce is still bubbling.

• Shellfish: 145°F (63°C) in the thickest part